Vol. 10, Issue 3 (2021)

Author(s):
Dinesha BL, Nidoni U, Manjunath B, Ambrish G, Sharanagouda H and Vijayakumar

Abstract:
The objective of the study is to evaluate the four new guar varieties (GAUG13, HG563, RGC986 and HG884) to study their chemical composition and physical properties. Samples were collected from the experimental farm, University of agricultural sciences Raichur. Proximate composition, Thousand seed weight, length, width, thickness, geometrical mean diameter, sphericity, bulk density, true density, co-efficient of external friction, co-efficient of internal friction, angle of repose and terminal velocity were carried out for the guar seeds. Result obtained showed that verity HG-365 had a highest content of Ash (7.26 %), Fat (10.16%), Fiber (16.40) and Protein (51.95). Significantly highest value of moisture content (12.55%) and carbohydrates (20.53%) found in the varieties HG-884 and RGC-986. The verity GAUG13 found highest value of length (3.81 mm), thickness (3.74 mm) and geometrical mean diameter (3.62 mm). HG563 found highest value of width (3.47 mm), sphericity (0.98%) and Terminal velocity (4.81 m/s). RGC986 found highest value of co-efficient of external friction (0.77). HG884 found highest value of thousand seed weight (35.21 g), bulk density (1.24 g/cm³), true density (2.42 g/cm³), co-efficient of internal friction (0.77) and angle of repose (30.37 º).